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Millionaire's Shortbread

For the shortbread 
250g plain flour 
75g golden caster sugar 
175g butter, cut into cubes 


For the caramel
2 x 405g tins sweetened condensed milk 
90g light muscovado sugar 
90g butter 

For the topping
100g milk chocolate, broken into squares 
150g plain chocolate, broken into squares 


Grease and line a 30cm 20cm baking tray. 
Pre-heat the oven to 180C/350F/gas 4. 
Put the flour, sugar and butter into a processor.
Whizz everything together; first it will turn to crumbs, pulse until it forms into a ball.

Press into the prepared tray and bake for 20 minutes until firm and pale golden

Put the condensed milk, sugar and butter into a bowl and microwave on High for eight minutes, stirring every two minutes until the mixture IS thick and fudge-like.

Pour onto the shortbread and smooth over. For the topping, melt the chocolate in a bowl in the microwave on Medium (5OOW) for two minutes or melt in a saucepan over a bowl of water, stir and pour over the caramel.
Leave to set, then cut.

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